» SERVES 1 (SCALE UP FOR GUESTS) 200g salmon fillet, skinned and deboned 100 per cent buckwheat soba noodles, to serve 5g fresh ginger, grated 1 tsp sesame oil 1 tsp tamari 1 bunch bok choy or pak choy Black sesame seeds, to serve Coriander leaves, to serve 1 fresh red chilli, finely sliced, to serve MISO GLAZE 2 tsp miso paste 4 tsp boiling water 2–4 tsp sesame oil 2 tsp maple syrup 10g fresh ginger, grated Chilli sauce, to taste 1 Preheat the oven to 180°C. Line a baking tray with baking paper. 2 To make the glaze, put the miso paste into a heatproof bowl. Pour the boiling water over and whisk to form a paste. Add the remaining glaze ingredients and whisk again to combine. 3 Place the salmon in the bowl and use clean hands to rub the glaze thoroughly into the salmon. Set aside to marinate for at least 15 minutes – the longer, the better. 4 Put the salmon on the lined tray, spoon over the rest of the glaze and transfer to the oven to cook for 10 minutes, or until the salmon is cooked through. 5 While the salmon cooks, prepare the buckwheat noodles as per the packet instructions, and then drain and set aside, keeping them covered to retain the heat. 6 Place the ginger, sesame oil and tamari in a frying pan over a medium heat. Allow to cook for a minute or two, and then add the bok choy. Toss for a few minutes until the bok choy is cooked to your liking – add a splash of water or put the lid on, if you like. 7 When the salmon is cooked, serve with the noodles and vegetables. Sprinkle over some black sesame seeds, coriander leaves and a few slices of fresh chilli to finish.